Welcome to the Liquid Kitchen

Kathy Casey is widely regarded as the original bar-chef, and Liquid Kitchen, the beverage consulting agency she founded, stands as a pioneer in bringing the principles of the kitchen into the bar. Liquid Kitchen has something to offer everyone, from exciting recipes for home cocktail enthusiasts to full services for global brands, suppliers and operators.

Last week was the Women Chef and Restaurateurs Conference here in Seattle. Established by Barbara Tropp and seven pioneering women chefs and restaurateurs, WCR is an active resource for women seeking to advance culinary education and gain recognition in various areas of the food and beverage industry.

Kathy Casey was asked to be a presenter for this years conference, speaking about #SippingSocialTrends – featuring all things trending in the beverage industry. She was also a judge for Food Games withgreat fellow judges, contestants and team coaches. See what’s next for WCR at WomenChefs.org and check out the full Sipping Social Trends presentation above!

The Crimson Garden

One of the great showstoppers of the night was this wonderful cocktail by Kathy Casey – The Crimson Garden featuring Botanist Gin, Krogstad Aquavit, lemon, fresh pressed beet juice and for a bit of sparkle, Liquid Kitchen Edible Silver! Get the recipe below.

Bend and drop the thyme into a pint glass. Measure in the Monin Blueberry Puree, gin, lemon and Pure Cane. Fill with ice, cap and shake well. Then fill an old fashioned glass with crushed ice, strain cocktail over ice and express the lemon peel over the top of drink. Garnish with thyme and Gingered Blueberries.

Place blueberries in a deep, heat proof bowl. Meanwhile: bring the syrups and puree to barely a simmer then pour over the berries. Let cool to room temperature, then cover and refrigerate. Let sit for a minimum of 24 hours before using. Store refrigerated for up to 5 days.

Kathy Casey shake things up in this Vibe video, featured at the event!

From Ginger to Grapefruit – Find out what flavor trends are making an impact in 2017 from top industry leaders. Check out Kathy’s latest interview with Melissa Dowling at Cheers Magazine to read more about the trends and what’s next in the beverage world.

Coffee is still a top contender and this Café Manhattan using Espresso Infused Vermouth will have you falling for the robust flavor of coffee all over again. Cheers to 2017!

Café Manhattan

Makes 1 cocktail

2 ounces Gentleman Jack Whiskey

1 ounce Espresso Infused Vermouth (recipe follows)

1 dash Cherry-Angostura Bitters (recipe follows)

Garnish: wide orange peel

In a pint mixing glass or stirring pitcher, measure in whiskey, vermouth and bitters. Fill 3/4 full of ice and stir swiftly for 20 seconds. Strain cocktail into a chilled cocktail glass. Express orange peel oil over top of drink, twist peel, and garnish.